Needs Statement (Meals) CAMP VILLERE FY26 ANNUAL TRAINING 1021ST.pdf

LAARNG – Meals (Services) Ver. March 2021

NEEDS STATEMENT (MEALS)

1. Definition of “Supply”. Supply is this case is prepared food requiring a caterer to individually package meals into a “to-go/boxed” container and then delivered to the requested location for consumption.

2. Scope of Work. The caterer will provide personnel, supervision, and all items for the boxed catered meals in accordance with state and local sanitation law requirements. On-site installation access for catering service vehicles and personnel is coordinated with the unit point of contact (POC) prior to delivery.

3. Contract Tasks Performed by the Caterer

a. Prepare food listed on the menu provided in response to the Request for Proposal (Contract Supply), according to commercially acceptable standards for the menu item. The caterer shall adhere to the meals identified on the LAARNG menu or equally equivalent.

b. Shall provide all single use plates, napkins, bowls, cups, cutting utensils, serving utensils, and condiments to compliment the meal served. Additionally, no “same menu” for any meal should occur in a (5) five-day period.

c. Standard beverage choices are a variety of carbonated beverages, juice blends, noncarbonated flavored drinks, coffee, tea (hot and iced), milk, and water (with individual beverage powder). Chilled and closed individual beverage servings shall be provided with each meal to mitigate the spread of airborne pathogens, i.e., COVID-19 virus. Meal plans will not include alcoholic beverages.

d. Caterer will provide all condiments (i.e., mayonnaise, mustard, ketchup, steak sauce, hot sauce, pickles, salad dressing, syrup, salt and pepper, etc.) to compliment the meal served.

e. Caterer will contact the unit POC if meal substitutions are necessary.

4. Sanitation Requirements. Caterer shall comply with state and local food service sanitation requirements, which meet with a rating of satisfactory or better from a health inspection. Prepare and serve meals on the same day. Prepare, transport, and maintain all menu items at USDA recommended temperature. Handle food in strict adherence to food safety precautions recommended by the State of Louisiana and the U.S. Department of Agriculture (USDA) – USDA Food Safety

5. Caterer Responsibility.

a. Deliver time as stated in the award document. The government reserves the right to require the catered to remove personnel deemed careless or otherwise objectionable.

b. The caterer is responsible for preparing, packaging and delivering each menu item into the to-go/ container to ensure adequate food is provided.

http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets http://www.fsis.usda.gov/fact_sheets/safe_food_handling_fact_sheets

c. The caterer is responsible for maintaining and delivering all food at temperatures outlined in Louisiana Health and Safety Code.

Product Minimum Internal Temperature & Rest Time

Beef, Pork, Veal & Lamb Steaks, chops, roasts

145 °F (62.8 °C) and allow item to rest for at least 3 minutes

Ground Meats 160 °F (71.1 °C)

Ground Poultry 165 °F

Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow item to rest for at least 3 minutes

Fully Cooked Ham (to reheat)

Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C).

Product Minimum Internal Temperature

All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing)

165 °F (73.9 °C)

Eggs 160 °F (71.1 °C)

Fish & Shellfish 145 °F (62.8 °C)

Leftovers 165 °F (73.9 °C)

Casseroles 165 °F (73.9 °C)

6.1 Transportation Consideration. To maintain the proper handling of food during transportation.

Contractors must comply with the consideration on vehicles to be use and length of time involved. During the transportation of meals, the Contractor should have the following consideration:

6.1.2 Container of cool food should be placed in the coolest part of the vehicle.

6.1.3 Vehicles should be clean. The food carrying area should be thoroughly cleaned and covered to prevent any contamination.

6.1.4 The journey should be properly planned and be kept short as possible.

6. Security. The caterer ensures delivery personnel have proper picture identification for entry onto government installations or facilities. The caterer shall coordinate with the unit point of contact (POC) to avoid delays related to installation/facility entry access.

7. Meal Plan. Menu plan outlines meal details and is attached to this contract.

Unit/requestor selects desired menu plan from Army Food Management Information System

(AFMIS) and attaches to this contract. See Attachment 1- “CONTRACTED CATERED MEAL 10 Day Menu”

8. Meal Quantity/Heads/Serve Time.

a. Meal Quantity- Quantities will differ depending on the number of Soldiers per unit. Order quantities will be determined at call/order level.

b. General Meal hours for the LAARNG are as follows:

Serve Date Breakfast

Lunch N/A

Dinner

1 JUNE 2026 0 0 92

2 JUNE 2026 92 0 92

3 JUNE 2026 92 0 92

4 JUNE 2026 92 0 92

5 JUNE 2026 92 0 92

6 JUNE 2026 92 0 92

7 JUNE 2026 92 0 92

8 JUNE 2026 102 0 102

9 JUNE 2026 102 0 102

10 JUNE 2026 102 0 102

11 JUNE 2026 102 0 102

12 JUNE 2026 102 0 0

9. Delivery Instructions: Location will differ depending on unit drill or annual training schedules.

Delivery locations will be determined at the order level.

a. Breakfast Meals: 2225th Armory 34845 Grantham College Dr, Slidell, LA 70460.

Contact SFC Kevin Reppel, 985.264.4906, 15 minutes prior to arrival.

b. Lunch Meals: N/A

c. Dinner Meals: 2225th Armory 34845 Grantham College Dr, Slidell, LA 70460.

Contact SFC Kevin Reppel, 985.264.4906, 15 minutes prior to arrival.

10. Unit Point of Contact. SSG Bradford, Kurtis or kurtis.g.bradford.mil@army.mil.

11. Pricing. Meal pricing must be inclusive of all costs. Gratuity is prohibited.

12. Operational Security Considerations for Caterer. Work performed under this statement of work is unclassified, but for official use only. Delivery locations, dates, number of personnel, names of POCs, training, etc., shall not be disseminated to anyone without a need to know. The mailto:kurtis.g.bradford.mil@army.mil

Caterer shall comply with all applicable Department of Defense (DoD) security regulations and procedures and shall coordinate all issues dealing with access to Government buildings, facilities, or property with the COR.

13. Food Portion Requirement Summary. Same meal will not be served within a 10-day period.

Each meal must contain all items listed on the attached CONTACTED CATERED MEAL 10-day menu.

14. Cancellation/Adjustment of number of boxed meals. The Government reserves the right to make partial changes to the requirements or cancel in full up to 72 hours before the event or within 72 hours of the affected date. Decrease or increase in meals shall be issued at a no cost increase of contracted price if given within 72 hours’ notice.

Deliverable Spec Reference

Acceptable Quality Level (AQL)

Method Used/ Frequency

Prepare food according to commercially acceptable standards for the menu item

3.1 95% of items on the menu per meal period meet the standard

Participant Observation

Deliver timely and courteous employees 3.4

95% of meals prepared meet the standard

Participant Observation

Comply with sanitation requirements of the food code and state and local laws resulting in a satisfactory or better rating in health inspections

3.3 100% of the time (no deviations)

Participant observations during meals and random inspections

Provide food supplies (i.e., utensils, condiments, etc.)

3.1 95% of meals prepared meet the standard

Participant Observation

Provide food supplies (i.e., utensils, condiments, etc.)

3.1 95% of meals prepared meet the standard

Participant Observation

Contracted Catered Meal 10 DAY MENU

**AFTER DAY 10, THIS MENU MUST BE ROTATED FROM DAY 1**

**ALL ITEMS MUST BE SERVED WITH EACH MEAL PROVIDED**

**ONLY FRUIT/FRUIT CUPS, BEVERAGES, AND DESSERT/PASTRY ITEMS CAN BE

SERVED IN A IN CONJUNCTION** (ex. 1 orange+ 1 apple+ 1 fruit cup= 3 servings of fruit)

DAY 1-

Breakfast: Pancakes (4 oz.) or Waffles (4 oz.) with syrup (1 oz. package), Sausage Patties (2 ea.), Scrambled Eggs (2 ea.), Hashbrowns (4 oz.) or Grits (4 oz.), Fruit cup (2-4 oz.), beverage (8 oz. orange, apple, cranberry, and grape juice individually packaged), and muffin/pastry item (2-4 oz. banana nut, blueberry, pop tart, rice Krispy, granola bar, and/or do-nuts).

Dinner: Baked Chicken (leg and thigh or breast and wing), Steamed buttered rice (4 oz.), Gravy (1 oz.), Seasoned Green Beans (4 oz.), Salad (4 oz. lettuce, tomato, cucumber) with dressing (1 oz. ranch, Italian, etc. individually packaged), dessert (2-3 oz. cookies, cakes, brownies, pies, or cobblers), beverage (8 oz. non-carbonated juice, tea, and/ or electrolytes individually packaged).

DAY 2-

Breakfast: Biscuits (4 oz.) or Texas Toast (4 oz.) with jelly, jam, or preservatives (1 oz.

package), Bacon (3 strips), Scrambled Eggs (2 ea.), Hashbrowns (4 oz.) or Grits (4 oz.), Fresh Fruit (1 ea.) or Fruit cup (2-4 oz.), beverage (8 oz. orange, apple, cranberry, and grape juice individually packaged), and muffin/pastry item (2-4 oz. banana nut, blueberry, pop tart, rice Krispy, granola bar, and/or do-nuts).

Dinner: Baked Fish (fillets only 6 oz.), Steamed buttered pasta (4 oz.), Gravy (1 oz.), Seasoned Peas and Carrots (4 oz.), Salad (4 oz. lettuce, tomato, cucumber) with dressing (1 oz. ranch, Italian, etc. individually packaged), dessert (2-3 oz. cookies, cakes, brownies, pies, or cobblers), beverage (8 oz. non-carbonated juice, tea, and/ or electrolytes

DAY 3-

Breakfast: Burrito (4 oz.), Chicken or Turkey Sausage (2 ea.), Scrambled Eggs (2 ea.), Hashbrowns (4 oz.) or Grits (4 oz.), Fresh Fruit (1 ea.) or Fruit cup (2-4 oz.), beverage (8 oz.

orange, apple, cranberry, and grape juice individually packaged), and muffin/pastry item (2- 4 oz. banana nut, blueberry, pop tart, rice Krispy, granola bar, and/or do-nuts).

Dinner: Saulisbury Steak (6 oz. patty), Steamed buttered potatoes (4 oz.), Gravy (1 oz.), Seasoned cabbage (4 oz.), Salad (4 oz. lettuce, tomato, cucumber) with dressing (1 oz.

ranch, Italian, etc. individually packaged), dessert (2-3 oz. cookies, cakes, brownies, pies, or cobblers), beverage (8 oz. non-carbonated juice, tea, and/ or electrolytes individually packaged).

DAY 4-

ea.), Scrambled Eggs (2 ea.), Hashbrowns (4 oz.) or Grits (4 oz.), Fresh Fruit (1 ea.) or Fruit cup (2-4 oz.), beverage (8 oz. orange, apple, cranberry, and grape juice individually packaged), and muffin/pastry item (2-4 oz. banana nut, blueberry, pop tart, rice Krispy, granola bar, and/or do-nuts).

Dinner: Chicken and Sausage Jambalaya (8 oz.), Corn on the Cob (1 ea.), Garlic Bread Stick (1 ea.), Salad (4 oz. lettuce, tomato, cucumber) with dressing (1 oz. ranch, Italian, etc.

individually packaged), dessert (2-3 oz. cookies, cakes, brownies, pies, or cobblers), beverage (8 oz. non-carbonated juice, tea, and/ or electrolytes individually packaged).

DAY 5-

package), Bacon (3 strips), Scrambled Eggs (2 ea.), Hashbrowns (4 oz.) or Grits (4 oz.), Fresh fruit or Fruit cup (2-4 oz.), beverage (8 oz. orange, apple, cranberry, and grape juice individually packaged), and muffin/pastry item (2-4 oz. banana nut, blueberry, pop tart, rice Krispy, granola bar, and/or do-nuts).

Dinner: Shrimp Alfredo (6-8 shrimp, 6 oz. pasta, and 2 oz. sauce), Steamed buttered green beans (4 oz.), Garlic Bread (1 ea.), Salad (4 oz. lettuce, tomato, cucumber) with dressing (1

oz. ranch, Italian, etc. individually packaged), dessert (2-3 oz. cookies, cakes, brownies, DAY 6-

Dinner: Spaghetti and Meatballs (6 oz. protein, 6 oz. pasta. 2 oz. sauce), Steamed buttered corn (4 oz.), Garlic Bread Sticks (1 ea.), Salad (4 oz. lettuce, tomato, cucumber) with dressing (1 oz. ranch, Italian, etc. individually packaged), dessert (2-3 oz. cookies, cakes, brownies, pies, or cobblers), beverage (8 oz. non-carbonated juice, tea, and/ or electrolytes

DAY 7-

ea.), Scrambled Eggs (2 ea.), Hashbrowns (4 oz.) or Grits (4 oz.), Fresh Fruit (1 ea.) or Fruit cup (2-4 oz.), beverage (8 oz. orange, apple, cranberry, and grape juice individually packaged), and muffin/pastry item (2-4 oz. banana nut, blueberry, pop tart, rice Krispy, granola bar, and/or do-nuts).

Dinner: Grilled Porkchop/Steak (6 oz.), Dirty rice (6 oz.), Seasoned Baked Beans (4 oz.), Dinner Rolls (1 ea.), Salad (4 oz. lettuce, tomato, cucumber) with dressing (1 oz. ranch, Italian, etc. individually packaged), dessert (2-3 oz. cookies, cakes, brownies, pies, or cobblers), beverage (8 oz. non-carbonated juice, tea, and/ or electrolytes individually packaged).

DAY 8-

package), Bacon (3 strips), Sausage gravy (2 oz.), Scrambled Eggs (2 ea.), Hashbrowns (4 oz.) or Grits (4 oz.), Fresh Fruit (1 ea.) or Fruit cup (2-4 oz.), beverage (8 oz. orange, apple, cranberry, and grape juice individually packaged), and muffin/pastry item (2-4 oz. banana nut, blueberry, pop tart, rice Krispy, granola bar, and/or do-nuts).

Dinner: Bacon Cheeseburgers (4 oz. patty, 2 bacon strips, sliced cheese, and bun) and Chilidogs (2 oz. link, 1 oz. chili, 1 oz. shredded cheese and bun), Assorted Potato Chips (3

oz. bag), Salad (4 oz. lettuce, tomato, cucumber) with dressing (1 oz. ranch, Italian, etc.

DAY 9-

Dinner: Grilled Chicken Wings (4 flats and 4 drums), Dirty Rice (4 oz.), Seasoned Cabbage (4 oz.), Salad (4 oz. lettuce, tomato, cucumber) with dressing (1 oz. ranch, Italian, etc.

DAY 10-

Breakfast: French Toast Sticks (4 ea.) or French Texas Toast (4 oz.) with syrup (1 oz.

package), Sausage Links (4 ea.), Scrambled Eggs (2 ea.), Hashbrowns (4 oz.) or Grits (4 oz.), Fresh Fruit (1 ea.) or Fruit cup (2-4 oz.), beverage (8 oz. orange, apple, cranberry, and grape juice individually packaged), and muffin/pastry item (2-4 oz. banana nut, blueberry, pop tart, rice Krispy, granola bar, and/or do-nuts).

Dinner: Country Fried Steak (6 oz.), Steamed buttered potatoes (4 oz.), White Gravy (1 oz.), Seasoned Brussel Sprouts (4 oz.), Salad (4 oz. lettuce, tomato, cucumber) with dressing (1

oz. ranch, Italian, etc. individually packaged), dessert (2-3 oz. cookies, cakes, brownies,